Penn National: Chef Motter with Founders Grille Crab Cakes.
At Penn National, located not far from Pennsylvania’s historic
Gettysburg battlefield, its Founders Grille patrons enjoy a
variety of seasonal dishes from ribeye steaks to sesame
crusted ahi tuna.
But one dish stands out from the rest: the Founders Grille
Crab Cakes—loaded with jumbo lump crab meat and just the
right seasonings to make the flavors pop.
According to chef Mike Motter, people drive long distances
for them. “This is a classic Maryland crab cake,” he says.
“We don’t use fillers, and we use fresh local crab from
Maryland.”
This dish is served with the vegetable of the day, and a
baked potato adorned with a crab claw adds quite the
ta-da factor. A mango rum sauce, served on the side,
brings a taste of tropical summer to any day.
Motter describes Penn National’s Founders Grille as a place
where tradition meets trend. Guests experience a range
of classic dishes with a modern twist. Equipped with an
education in hotel and restaurant management along with
11 years managing several restaurants within the Founders
Grill’s parent company Altland House, Motter is well
prepared to create such a memorable specialty.
--Sarah Whitman, Associate Editor
Founders Grille Crab Cakes
1 lb. jumbo lump crab meat
½ tsp. dry English mustard
½ tsp. Worcestershire sauce
2 shakes Tabasco sauce
1 egg
3 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 tsp. Old Bay seasoning
Mix all ingredients and form into cakes. Broil for
approximately 11 minutes.
Mango Rum Sauce
2 cups Myer’s rum
½ tsp. fresh pressed garlic
1 cup sugar
1 cup water
2 mangoes, peeled & pureed
Salt & pepper to taste
Burn off 2 cups of rum. Add garlic, sugar, water. Reduce
by half. Add pureed mangoes. Yields about 3 servings.
Penn National’s Founders Grille Crab Cakes.
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